Korean BBQ Chicken

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Instructions

  • Combine the sauce ingredients in a small bowl: soy sauce, ketchup, cumin, garlic powder, paprika, ginger powder, rice vinegar, honey, brown sugar and sriracha. Whisk to mix together.
  • Combine the chicken broth and cornstarch; whisk to fully combine and dissolve the cornstarch.

  • Heat the oil in a large skillet (preferably non-stick) over medium heat. Add the chicken and cook 4 minutes, until white on the outside. The chicken should not be fully cooked at this point.

    TIP: allow the chicken to sit for about 20 seconds before stirring to cook on another side (vs stirring constantly).

  • Add the sauce to the skillet. Stir to coat the chicken. Cook for 3 minutes.
  • Pour the broth and cornstarch mixture over the chicken. Continue cooking for 4-6 minutes or until the chicken is cooked thoroughly and the sauce has thickened.
  • Serve over rice with a sprinkle of sesame seeds and sliced scallions!

Notes

This is delicious with a generous sprinkle of sesame seeds on top. ● You can serve it over rice or with noodles on the side. ● The sauce is sweet and savory and slightly sticky. A total crowd favorite!

Nutrition

Calories: 393kcal | Carbohydrates: 17g | Protein: 50g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 145mg | Sodium: 1167mg | Potassium: 928mg | Fiber: 1g | Sugar: 12g | Vitamin A: 353IU | Vitamin C: 6mg | Calcium: 20mg | Iron: 2mg

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